Lemon Rasam – Recipe

This is my preparation. More or less how it is prepared at all homes maybe the proportion of ingredients may vary.


  1. Toor Dal – 4 table spoons
  2. Tomatoes – 2 in number mid-size
  3. Green chillies – 4/5
  4. Rasam powder
  5. Turmeric powder
  6. Asfoetida
  7. Jeera
  8. Salt

Preparation method

Cook the daal and keep it separate.
In a vessel add about 1/10th spoon of rasam powder, 1/4th spoon of turmeric powder, pinch of asfoetida, 1 spoon of salt, slit green chillies and a glass of water. Boil this till the raw smell goes off. Add little water when required.
In the meantime keep the tomatoes cut to pieces. When the raw smell wears off from boiling add the tomatoes. Cook the tomatoes.
Now add daal to this and switch off the flame/heat when the rasam starts to froth. Do not allow it to boil. Check for salt.

Squeeze good amount of lemon to get the taste of lemon. In another pan take little oil. Heat it and add mustard seeds to it. Once it splutters, add jeera and little bit asfoetida. Mix it into the rasam.
Add coriander leaves to the rasam.

Now the rasam is ready to be served with rice. It could also be had like soup.

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